Wednesday, June 22, 2011

Balsamic Vinegar Reduction

It's that time of the year when you can't ignore the fruit. Blueberries, raspberries, strawberries, pears, bananas, watermelon, cantaloupe, apples, apricots etcetera, etcetera, etcetera. Why even try?

At our house, where we have a 6 year old with a skeptical palate, a bowl of fresh fruit is never refused. I think she might turn down a cookie in favor of a bowl of strawberries, tho I admit, it's not been tested. The smells coming out of the kitchen today had her confused. Balsamic Vinegar Reduction crawls up your nose when it's cooking. I suggest you open a window or two before you get started.

Making this sauce is simple. The recipe I offer you today is just the beginning of what you might invent yourself. A balsamic vinegar sauce is good on fresh fruit, green salads, with quinoa, or potato salad (and meat).

Simple Balsamic Vinegar Sauce
1/2 cup orange juice
1/2 cup balsamic vinegar
1/4 cup brown sugar
2 whole cloves
1 tsp orange zest

Combine all of these ingredients in a small sauce pan and bring to a rolling boil over med heat. Cook until you have 1/2 cup of liquid. If you want a thicker sauce, keep cooking until you like what you see.

This recipe is easily doubled or tripled.

Think about adding cumin, mint, basil, thyme - not all at once silly. If your meal has an Italian flare, basil and thyme might blend with the menu - like that. Let your nose be your guide. Balance the sweet against the bitter. Maybe an arugula salad with sweet fruit and SBVS. Like that.

Have fun with it.

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